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🍰 Creamy Almond Milk Ice Cream with Pomegranate Syrup

460 kcal · 30 min · 4 servings

Ingredients

• 250 g ground almond kernels
• 400 ml low-fat milk (1.5% fat)
• 200 g cane sugar
• 3 tbsp Amaretto
• 2 pomegranates
• 1 lemon
• 4 drops rose water
• chopped pistachios (for garnish)

Instructions

1. 1. Put the almonds and the milk into a pot.
2. 2. Bring the mixture to a boil while stirring.
3. 3. Let the mixture cool down.
4. 4. Place the pot in the refrigerator overnight.
5. 5. Boil sugar and 200 milliliters of water in a pot.
6. 6. Let the sugar syrup mixture bubble for one minute.
7. 7. Let the syrup cool down.
8. 8. Measure out 225 milliliters of the cooled syrup as simple syrup.
9. 9. Set aside the remaining syrup.
10. 10. Stir the cooled almond milk with the measured simple syrup and the Amaretto liqueur.
11. 11. Pour the mixture through a fine sieve into a bowl.
12. 12. Press the remaining liquid out of the almonds using the back of a spoon.
13. 13. Pour the liquid into an ice cream maker.
14. 14. Freeze the mixture until creamy according to the machine's instructions.
15. 15. Store the ice cream in the freezer until you are ready to serve it.
16. 16. Put the remaining simple syrup into a pot.
17. 17. Cut the pomegranate in half.
18. 18. Remove 2 to 3 teaspoons of seeds from the pomegranate.
19. 19. Squeeze the rest of the fruit like an orange.
20. 20. Measure out 200 milliliters of juice.
21. 21. Stir the juice with the simple syrup and lemon juice in the pot.
22. 22. Cook the mixture over medium heat.
23. 23. Wait until the consistency resembles honey.
24. 24. Add a few drops of rose water.
25. 25. Serve the ice cream with the syrup in small glasses.
26. 26. Garnish the ice cream with chopped pistachios if desired.

Nutrition per serving

• kcal: 460
• Protein: 8 g · Fett/Fat: 16 g · Carbs: 65 g